Chtitha

Chtitha is a family of dishes in Algerian cuisine, originally of the tajine type, with a base consisting of a sauce made of chickpeas and meat, mostly chicken cooked in a red sauce, heavily seasoned with the Algerian condiment derssa, and the meat is ideally marinated in it for a few hours beforehand
It is named chtitha, which translates to 'little dance,' indicative of its spiciness.
The chtitha comes in about ten different dishes, each featuring a specific central ingredient. The intricate combination of spices and aromatic herbs is tailored to each ingredient, imparting a unique flavor to each chtitha.

Variants

Chtitha djedj, with chicken
Chtitha lhem, with meat
Chtitha qamroune, with shrimp
Chtitha batata besselq, with potatoes and spinach
Chtitha bel bid, with eggs
Chtitha batata fliou, requiring the same recipe as chtitha batata besselq, replacing spinach with pennyroyal mint
Chtitha mokh, with sheep's brain
Chtitha bouzellouf, with sheep's head
Chtitha sardine, with sardines